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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1945 63
1946 192
1947 181
1948 163
1949 146
1950 253
1951 313
1952 283
1953 335
1954 288
1955 299
1956 261
1957 265
1958 245
1959 266
1960 281
1961 292
1962 272
1963 463
1964 582
1965 654
1966 665
1967 758
1968 735
1969 860
1970 886
1971 973
1972 929
1973 1033
1974 1088
1975 970
1976 938
1977 908
1978 945
1979 1020
1980 977
1981 1019
1982 1091
1983 1248
1984 1190
1985 1190
1986 1139
1987 1068
1988 1064
1989 1117
1990 1112
1991 1161
1992 1094
1993 1085
1994 1197
1995 1219
1996 1192
1997 1387
1998 1485
1999 1581
2000 1704
2001 1953
2002 1873
2003 1978
2004 2016
2005 2139
2006 2148
2007 2508
2008 2499
2009 2637
2010 2784
2011 3002
2012 3486
2013 3725
2014 3722
2015 3923
2016 4090
2017 4195
2018 4379
2019 2723
2020 67
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92,967 results
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Page 1
A 100-Year Review: Yogurt and other cultured dairy products.
Aryana KJ and Olson DW. J Dairy Sci 2017 - Review. PMID 29153184 Free article.
Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health....
Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development ha …
Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet.
Górska-Warsewicz H, et al. Nutrients 2019. PMID 31374893 Free PMC article.
The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghurts, milk drinks and other dairy products) and seven sub-groups (i.e., whole milk, reduced fat milk, condensed and powdered milk, ripened and melted cheese, cottage cheese, yoghurts, milk drinks and other dairy products). Milk and dairy products provided 9.1% of the total energy supply. A high share (above 20%) in the supply of nutrients was noted in the case of calcium (54.7%), riboflavin (28.1%), vitamin B12 (26.1%), and phosphorus (24.6%). ...
The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghurts, milk drinks and …
Determination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis.
Ripollés D, et al. J Dairy Sci 2018. PMID 29153516 Free article.
The concentration of immunoreactive lactadherin was also determined in dairy by-products after they were subjected to different technological treatments. Thus, raw products were heat treated at combinations of temperature and time typically used in the dairy industry, and commercial products were hydrolyzed using 3 proteolytic enzyme preparations. ...
The concentration of immunoreactive lactadherin was also determined in dairy by-products after they were subjected to differen …
Methodologies for the Characterization of the Quality of Dairy Products.
Karoui R. Adv Food Nutr Res 2017. PMID 28427534
This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and dairy products. A special focus is devoted to the use of infrared and fluorescence spectroscopies for the evaluation of the quality of dairy products....
This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and d
Raman chemical feature extraction for quality control of dairy products.
Zhang ZY, et al. J Dairy Sci 2019. PMID 30415856 Free article.
The quality control of Dingxin dairy products (a famous dairy brand in China; purchased from Heilongjiang Zhaodong Tianlong Dairy Co. ...The results showed that the Puzhen dairy products (purchased from Inner Mongolia Yinuo Halal Food Co. Ltd., Inner Mongolia, China) and Xueyuan dairy products (used as a control; purchased from Inner Mongolia Wulanchabu City Jining Xueyuan Dairy Co. ...
The quality control of Dingxin dairy products (a famous dairy brand in China; purchased from Heilongjiang Zhaodong Tian …
Evaluation of dairy products available on the Polish market in the context of nutrient profiles. Clear arguments for reformulation of foodstuffs.
Wierzejska R, et al. Rocz Panstw Zakl Hig 2017. PMID 28303700 Free article.
BACKGROUND: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. ...OBJECTIVE: The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. ...
BACKGROUND: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutriti …
Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products.
Wherry BM, et al. J Dairy Sci 2019. PMID 30827565
Maillard reactions occur in dairy products during heat treatment. Furfuryl alcohol (FA) may be found in dairy products as a result of Maillard reactions. ...The objective of this study was to identify an extraction and quantitation method for FA from dairy products and to determine FA concentrations in milk, dairy powders, and cultured dairy products. ...
Maillard reactions occur in dairy products during heat treatment. Furfuryl alcohol (FA) may be found in dairy produc
Invited review: Use of infrared technologies for the assessment of dairy products-Applications and perspectives.
De Marchi M, et al. J Dairy Sci 2018 - Review. PMID 30268617 Free article.
Dairy products are important sources of nutrients for human health and in recent years their consumption has increased worldwide. ...However, it is crucial to ensure that prediction models are accurate before their implementation in the dairy industry. In the last 5 yr, several papers have investigated the feasibility of mid- and near-infrared spectroscopy to determine chemical composition and authenticity of dairy products. ...
Dairy products are important sources of nutrients for human health and in recent years their consumption has increased worldwi
Stabilizers: indispensable substances in dairy products of high rheology.
Tasneem M, et al. Crit Rev Food Sci Nutr 2014 - Review. PMID 24499066
The functionality of stabilizers is apparent in many food applications including dairy products. The role of stabilizers like gelatin, pectins, alginates, carboxymethylcellulose, gums, ispghol, sago starch, and chitosan in the development of dairy products of high rheology, like yoghurt, ice cream, and flavored milk, is discussed in this review. ...The role played by stabilizers in the control of syneresis and overrun problems in the high-rheology dairy products is also the topic of discussion....
The functionality of stabilizers is apparent in many food applications including dairy products. The role of stabilizers like …
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